Slow Cooked Lamb Shanks with Cauliflower Rice
- 6 french trimmed lamb shanks
- 2 carrots, roughly chopped
- 2 red onions, quartered
- 5 cloves garlic
- 6 rosemary sprigs
- 1 cup red wine
- 1 cup bone broth (or beef or vegetable stock)
- 1 tablespoon raw organic honey
- Pinch salt and pepper
- 1 head of cauliflower, cut into florets
- 1 tablespoon butter
- Pinch Himalayan rock salt or sea salt
- 2 x small bunch broccolini
1. Place onions, garlic, and carrot in a slow cooker, then place lamb on top, then add rosemary, red wine, water/broth, honey, salt and pepper. Put the slow cooker on high for 4 hours or low for 8 hours (the longer, the better). Add broccolini in the last 20 minutes.
2. Steam the cauliflower, then whiz in a food processor or with a blender, or by hand with a potato masher the old fashioned way (as you can see me doing here – clearly more fun this way!). Add butter and salt, season to taste.
3. If you want a thick, sauce-like consistency, add 1 tablespoon of arrowroot flour towards the end and stir through.
4. To really make this meal go the extra mile, save the bones and whack the slow cooker on again to make a batch of bone broth you can store in the fridge or freezer.
Serves 4- 6
Source: www.ohmygoodness.com.au
2. Steam the cauliflower, then whiz in a food processor or with a blender, or by hand with a potato masher the old fashioned way (as you can see me doing here – clearly more fun this way!). Add butter and salt, season to taste.
3. If you want a thick, sauce-like consistency, add 1 tablespoon of arrowroot flour towards the end and stir through.
4. To really make this meal go the extra mile, save the bones and whack the slow cooker on again to make a batch of bone broth you can store in the fridge or freezer.
Serves 4- 6
Source: www.ohmygoodness.com.au
Beef & Vegetable Stir Fry
INGREDIENTS;
- 400 – 500g Beef strips (organic if possible)
- 1 small onion (thinly sliced)
- 1 large red bell pepper (thinly sliced)
- 3 cup broccoli florets
- 230g fresh mushrooms (sliced)
- 2 green onions (chopped)
- 1/2 cup reduced sodium soy sauce
- 1 tsp fresh ginger (grated)
- 4 cloves of garlic (minced)
- 2 tbsp honey
- 2 tsp toasted sesame oil
- 1 tbsp olive oil
- Cutting across the grain, slice the beef into 3 inch strips.
- In a large bowl, whisk together the soy sauce, honey, sesame oil, ginger, and garlic. Add in the strips of steak, toss well to coat. Cover and let marinate for about 1 hour.
- Heat olive oil in a large skillet. Add in beef (reserve the marinade), and stir fry until beef is cooked through. Remove from pan and keep warm.
- Add vegetables to pan, and stir fry for about 3-4 minutes. Return beef and reserved marinade to pan. Cook and stir for about 2-3 minutes.
- Top with fresh green onions before serving.
Source: www.laaloosh.com
Greek Lamb Salad
INGREDIENTS;
- ½ cup natural yoghurt
- ½ tablespoon lemon juice
- 1 garlic clove, crushed
- ½ teaspoon ground cumin
- 250g lamb backstrap
- 3 teaspoons olive oil
- 2 tablespoons fresh mint, shredded
- 100g cos lettuce, shredded
- 1/2 fresh cucumber, chopped
- 3 tomatoes, cut into thin wedges
- 1/2 medium red onion, red, sliced
- 1/2 cup fresh coriander or parsley leaves, roughly chopped
- In a small mixing bowl, add the yoghurt, lemon juice, garlic and cumin to make the dressing. Mix well.
- Put 1/3 of the dressing into a ziplock bag, add the lamb, seal the bag and give it a good shake to coat the lamb. Marinate lamb in the refrigerator for at least 30 minutes. Save rest of the dressing in the fridge for later.
- In a non-stick frypan over medium heat, add the olive oil. Add the lamb, and cook for a couple of minutes each side, until cooked.
- Into the rest of your dressing, add most of your mint. Arrange the salad (lettuce, tomato, cucumber, and onion) on each plate.
- Sprinkle with the last little bit of mint, and the coriander. Add the lamb to the salad, and drizzle the entire salad with some of the dressing.
Source: Adapted from: www.diabetesqld.org.au